In this monologue, JJ Virgin explains her preference for the leanest cuts of beef—skirt, flank, New York strip, filet, sirloin, picanha, and very lean ground beef (90/10 or 93/7)—and where she sources them (grass‑fed, grass‑finished beef from ButcherBox and Piedmontese). She discusses her shift toward eating rarer meat because rare cooking preserves more creatine, a compound she values for energy, recovery, and mental focus. Virgin outlines creatine physiology: the body synthesizes about 1 g per day from glycine, arginine, and methionine, and obtains another gram from diet or supplements. She notes that cooking reduces creatine content, requiring roughly a pound of rare meat (or two pounds cooked) to meet daily dietary needs, which is why she recommends supplementation. Her supplement, Sheatin, combines Creatine HCL with taurine and magnesium, marketed as a highly bioavailable “trifecta” for workout recovery, energy, and focus.
Chapters
Now, in terms of actually eating meat, what I like to do is pick the leanest cuts. Kind of been obsessed lately, I must say, with skirt steak or flank steak. It seems like— I think I was in Mexico is where this all happened. Actually, I know I was in Mexico. I was out in Punta Mita, and like, they made some amazing skirt steaks. Um, I tend to stick with New Yorks and filets and sirloins. I really love picanhas and then lean ground beef, and I like to do pretty lean, lean ground beef. I prefer the 90/10 or 93/7, and we order our grass-fed, grass-finished beef, there's two different places that we get things from, either ButcherBox or Piedmontese. So those are two of the places that we've been getting different cuts, um, Piedmontese because we can get bone-in New Yorks and those sirloin tips, and then we get a lot of the other stuff from ButcherBox. If left to my own devices, I really like to have meat fairly cooked, but I've been really working to acquire the taste of rarer meat. The reason being is that rare meat is going to have more creatine in it. So, you know, I'm a big fan of creatine. If you've been around my channel at all, we have about 120 to 140 grams of creatine in our body. We make about a gram a day from the amino acids glycine, arginine, and methionine. And then we're going to get a gram a day or two from our food or supplements. Now I take supplements every day. I have a product called Sheatin. It's a very bioavailable form of creatine called Creatine HCL that is made in the United States. Only one that is, um, combined with taurine and magnesium to make it just a trifecta powerhouse for creating energy, for recovering from a workout, for having great mental focus. You also get creatine from your food. Creatine is from meat. And specifically when you cook meat, you tend to like lose some of it. So The rarer the meat or the fish, the more creatine you're going to get. To get a gram of creatine in your diet each day would be about a pound of rare meat or fish or 2 pounds cooked. That's why I tell people to supplement, because you're probably not eating that much. I, I eat a lot of protein. I'm not doing that much.
